June 24, 2016
1Heat the oil in a large saucepan and sweat the onion, carrot and parsnip for 5 minutes until starting to soften.
2Add the coriander and cook for a further 2 minutes.
3Add the stock and beetroot.
4Bring to the boil and then simmer for 20 minutes, adding 2 tsp of dill for the last 2 or 3 minutes.
5Cut the pomegranate in half and extract the juice using a lemon squeezer.
6Blend the soup and add the juice to taste (up to 4 tbsp).
7Garnish with the yoghurt, walnut pieces and remaining 2 tsp chopped dill.
8Serve with walnut bread or if nut free, granary or rye rolls.
9© The Vegetarian Society